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This cherry buttercream is smooth, fluffy, and packed with real maraschino cherry flavor. Maraschino cherry juice gives it both its color and flavor, while a touch of almond extract rounds out the cherry taste. It is an easy frosting for cakes, cupcakes, and cookies. This is the frosting I used for my cherry chip cake.

Pink maraschino cherry buttercream swirled on top of cupcakes.

This frosting also works especially well on white chocolate cupcakes, where the mild flavor lets the cherry stand out.

Here’s Why This Cherry Buttercream Recipe Works

Cherry juice does the heavy lifting: Maraschino cherry juice brings the color and flavor, so you get that classic pink cherry frosting without needing food coloring or extra ingredients.

Almond extract sharpens the flavor: Just a small amount gives the frosting that bakery-style cherry flavor instead of letting it fall flat and sugary.

The texture is easy to control: Use less cherry juice for a thicker frosting, or add a little more if you want it softer for piping onto cupcakes.

It starts with a classic base: This is a simple American buttercream, so it comes together fast and holds its shape well on cakes, cupcakes, cookies, and bars.

A bowl filled with cherry frosting and a beater next to the bowl.

This buttercream works well on soft sugar cookies, either spread on top or used for sandwich cookies.

Ingredients used to make maraschino cherry buttercream.

Recipe Tips

Start with fully softened butter: Cold butter will fight you the whole way and leave lumps behind. You want it smooth and creamy before adding anything else.

Add the powdered sugar gradually: This keeps the frosting smoother and makes it easier to stop when the texture looks right.

Use cherry juice a little at a time: Two tablespoons gives solid cherry flavor, but adding more slowly helps keep the frosting from getting too loose.

Beat it long enough: Once everything is mixed in, beat the frosting for 2 to 3 minutes on medium-high speed so it gets lighter, fluffier, and easier to spread.

Adjust it for how you’ll use it: Keep it thicker for cakes and cookies, or loosen it a bit for piping soft swirls on cupcakes.

Maraschino cherry buttercream frosting in a mixing bowl.

Maraschino Cherry Frosting

This cherry buttercream is simple to make and delivers real cherry flavor without relying on food coloring or artificial shortcuts. It spreads smoothly, pipes well, and works for everything from layer cakes to cupcakes and cookies.

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Pink maraschino cherry buttercream swirl topped with a red cherry.

Prep Time: 10

Total Time: 10

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Cherry Buttercream

By Dahn Boquist

This cherry buttercream is smooth, fluffy, and full of real maraschino cherry flavor. Made with cherry juice and a touch of almond extract, it spreads easily and pipes well on cakes, cupcakes, and cookies. Makes about 3 cups of frosting.

If you make this recipe, please leave a star rating and comment.

Servings: servings

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Ingredients

▢ 1 cup salted butter, softened (227 grams)
▢ 3½ to 4 cups powdered sugar, 420 to 480 grams, sifted if lumpy
▢ ½ teaspoon vanilla extract
▢ ⅛ teaspoon almond extract
▢ 2 to 4 tablespoons maraschino cherry juice, plus more as needed

Instructions

Beat the butter in a large bowl until smooth and creamy.
Add about half of the powdered sugar and mix on low speed until combined.
Add the vanilla extract, almond extract, and 2 tablespoons of cherry juice. Mix until smooth.
Gradually add the remaining powdered sugar and beat on medium-high speed for 2 to 3 minutes until light and fluffy.
Add more cherry juice, a little at a time, if you want a softer texture or stronger cherry flavor.

Notes

Yield: This recipe makes about 2½ to 3 cups of frosting. That is enough for 12 to 16 cupcakes with a generous swirl, 18 to 24 cupcakes with a lighter layer, or a two-layer 8-inch cake.

Adjust the consistency: Use less cherry juice for a thicker frosting (best for cakes and cookies). Add a little more, one teaspoon at a time, if you want it softer for piping.

Use softened butter: The butter should be soft enough to mix easily but not melted. If it is too cold, the frosting can turn out lumpy.

Cherry flavor tip: Maraschino cherry juice gives the frosting its signature flavor. If you want a stronger cherry taste, add a little extra juice, but do it gradually so the frosting does not get too loose.

Almond extract: Just a small amount helps bring out the cherry flavor without making the frosting taste like almond, but don’t overdo it.

Storage: Store in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature and re-whip before using.

Nutrition

Serving: 1 serving, Calories: 151kcal, Carbohydrates: 9g, Protein: 0.1g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 105mg, Potassium: 8mg, Sugar: 9g, Vitamin A: 405IU, Calcium: 4mg, Iron: 0.02mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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